Melt 4 tablespoons of the butter in a 2-quart saucepan over high heat. Add the onion, squash and zucchini and sauté until vegetables start to get tender, about 2 minutes, stirring occasionally. Add the Seafood Magic or seafood seasoning and continue cooking about 1 minute. Add the lemon juice and fresh shrimp or crawfish and cook 1 minute. Stir in the cream, the remaining 1 tablespoon butter and the Parmesan cheese. Cook until heated through, stirring constantly. Remove from heat and serve immediately, allowing about ½ cup sauce per serving.
*Julienned strips should be cut so that all squash and zucchini slices have skin on one surface.
Copyright © 1984 by Paul Prudhomme